Introductory notes
Inspired by the original recipe from a South African book of recipes
[apparently a must have for all brides of Indian origin in South Africa]
Name of the cook book not known to me
Contains fibre from corn, iron from spinach and coriander leaves
Yes, I am not a baking person and yet this recipe turns out perfect everytime I make it
Notes on Dietary preference/ requirements
The recipe is vegetarian and suits most dietary requirements
Eggs are optional - I normally make it without eggs because it tastes better without eggs
Remove milk and butter - add instead soy milk and soy cheese and it becomes Vegan
To make it Gluten free - use 1/2 cup each of polenta and besan and omit plain flour
Remove the onion and it becomes suitable for Jains
( I have made it without onions and it tastes yummy)
Quantity
This recipe will make enough for a meal for 3 people served with a salad
Or for 2 with left overs for a lunch box for one for the next day
Other notes
Refrigerates well for a week - does not freeze very well - avoid freezing
Re-heat in microwave with a cover on top (or it becomes very dry)
Perfect for school lunches - tastes excellent even when it is cold
Excellent as a morning tea snack or for the 4 o'clock afternoon hunger
Ingredients
40 gm butter [I have made this with less butter - just 20 gm]
1 bunch of coriander, washed and finely choppped
[the bunch as sold in supermarkets]
[you an also do half and half of baby spinach and coriander leaves - coriander leaves give it the flavour]
[Frozen spinach also works fine - just thaw, chop and use]
1/2 cup cooking oil
1 can of sweet corn- drained and washed
[for a smoother texture, grate the corn in a blender and use]
[or use fresh corn from one or two cobs, it does not have to be a perfect measure]
1 grated onion [optional - I dont use onions]
1 1/2 tsp green finely chopped chillies [use less if you want it bland]
3/4 tsp cumin powder or cumin seeds
2 eggs [optional - i dont use eggs]
1/4 cup coarse polenta or mealie/maize meal
1/4 cup chickpea flour(besan)
1/2 cup plain flour
1 cup skim milk
2 tsp baking powder
1 tsp salt
1/4 tsp turmeric
Wash and chop coriander leaves [ and spinach leaves if using any]
Grate onion [if not using onion move on...:) ]
Sift flours with baking powder - rub in butter as you would for a scone
Add corn from the can and mix with a fork
Add the chopped coriander, onion, turmeric, salt and cumin and mix well with a fork
Beat eggs and mix in with the mixture - move to the next step if you are not adding eggs
Mix milk and oil and add to mixture
Combine everything well with a spoon
[make sure there are no lumps from rubbing the butter in]
The texture should be thick but easy to pour - if its too thick, add some milk
Grease baking dish
[any baking dish that can hold 6 cups will work fine for this]
Pour into baking dish and bake at 180 deg celcius for 20 -25 minutes
Check with a toothpick - if its sticky, place it back in the oven and bake for another 10 minutes
When its done, it starts to brown on top and edges and a toothpick inserted will come out clean.
Remove just as it starts to brown on top
Serve warm with a salad or yoghurt...or just as it is
YUMMMMMMMMMMMM
Inspired by the original recipe from a South African book of recipes
[apparently a must have for all brides of Indian origin in South Africa]
Name of the cook book not known to me
Contains fibre from corn, iron from spinach and coriander leaves
Yes, I am not a baking person and yet this recipe turns out perfect everytime I make it
Notes on Dietary preference/ requirements
The recipe is vegetarian and suits most dietary requirements
Eggs are optional - I normally make it without eggs because it tastes better without eggs
Remove milk and butter - add instead soy milk and soy cheese and it becomes Vegan
To make it Gluten free - use 1/2 cup each of polenta and besan and omit plain flour
Remove the onion and it becomes suitable for Jains
( I have made it without onions and it tastes yummy)
Quantity
This recipe will make enough for a meal for 3 people served with a salad
Or for 2 with left overs for a lunch box for one for the next day
Other notes
Refrigerates well for a week - does not freeze very well - avoid freezing
Re-heat in microwave with a cover on top (or it becomes very dry)
Perfect for school lunches - tastes excellent even when it is cold
Excellent as a morning tea snack or for the 4 o'clock afternoon hunger
Ingredients
40 gm butter [I have made this with less butter - just 20 gm]
1 bunch of coriander, washed and finely choppped
[the bunch as sold in supermarkets]
[you an also do half and half of baby spinach and coriander leaves - coriander leaves give it the flavour]
[Frozen spinach also works fine - just thaw, chop and use]
1/2 cup cooking oil
1 can of sweet corn- drained and washed
[for a smoother texture, grate the corn in a blender and use]
[or use fresh corn from one or two cobs, it does not have to be a perfect measure]
1 grated onion [optional - I dont use onions]
1 1/2 tsp green finely chopped chillies [use less if you want it bland]
3/4 tsp cumin powder or cumin seeds
2 eggs [optional - i dont use eggs]
1/4 cup coarse polenta or mealie/maize meal
1/4 cup chickpea flour(besan)
1/2 cup plain flour
1 cup skim milk
2 tsp baking powder
1 tsp salt
1/4 tsp turmeric
Wash and chop coriander leaves [ and spinach leaves if using any]
Grate onion [if not using onion move on...:) ]
Sift flours with baking powder - rub in butter as you would for a scone
Add corn from the can and mix with a fork
Add the chopped coriander, onion, turmeric, salt and cumin and mix well with a fork
Beat eggs and mix in with the mixture - move to the next step if you are not adding eggs
Mix milk and oil and add to mixture
Combine everything well with a spoon
[make sure there are no lumps from rubbing the butter in]
The texture should be thick but easy to pour - if its too thick, add some milk
Grease baking dish
[any baking dish that can hold 6 cups will work fine for this]
Pour into baking dish and bake at 180 deg celcius for 20 -25 minutes
Check with a toothpick - if its sticky, place it back in the oven and bake for another 10 minutes
When its done, it starts to brown on top and edges and a toothpick inserted will come out clean.
Remove just as it starts to brown on top
Serve warm with a salad or yoghurt...or just as it is
YUMMMMMMMMMMMM
Thank-you for introducing me to this recipe.
ReplyDeleteIt was a delicious surprise!
:)